Stir-fried Egg Noodles with Shredded Pork and Yellow Chives 豬肉絲韭黃炒麵

A classic Cantonese stir-fry featuring springy egg noodles, tender shredded pork, aromatic yellow chives, and crunchy bean sprouts, all tossed in a savory soy-based sauce.

Nutrition (per serving)

Ingredients

• Fresh Egg Noodles
• Pork Loin, shredded
• Yellow Chives, cut into 5cm segments
• Bean Sprouts
• Shallots, thinly sliced
• Garlic, minced
• Light Soy Sauce
• Dark Soy Sauce
• Oyster Sauce
• Sesame Oil
• White Pepper
• Sugar
• Cornstarch
• Cooking Oil
• Water

Steps

1. Marinate shredded pork with light soy sauce, white pepper, sugar, cornstarch, and water. Mix well and set aside.
2. Blanch egg noodles in boiling water until al dente. Drain and rinse with cold water, then toss with a little cooking oil to prevent sticking.
3. Heat cooking oil in a wok over high heat. Add marinated pork and stir-fry until cooked through. Remove pork from wok and set aside.
4. In the same wok, add a little more cooking oil if needed. Sauté sliced shallots and minced garlic until fragrant.
5. Add yellow chives and bean sprouts. Stir-fry until slightly softened but still crisp.
6. Return cooked pork to the wok. Add blanched noodles.
7. Pour in light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Stir-fry quickly to combine all ingredients and coat the noodles evenly.
8. Season with white pepper if desired. Serve immediately.

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